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Pumpkin Spice Bread

11.18.10

I love cold and crisp fall days. (Who doesn’t?) And I love this pumpkin bread, thanks to Brooklyn Supper, one of my favorite food blogs. It’s haunted me since I first made it. You may think that you’ve had your fill of pumpkin, but this bread will change your mind about that. It strikes all the right notes – it’s lighter and less sweet than most pumpkin breads, a welcome respite from the heavy treats that we’ll no doubt gorge on over the next six weeks (read: healthier without being boringly so). And it’s cozy and warming and makes your home smell wonderful. And then, there’s this little surprise: a touch of ground black pepper that provides a tiny sharpness but is subtle enough so as to be hard to pin down.

Combine all the dry ingredients – the flours, sugar, spices and baking soda – in one bowl. In a separate bowl, mix together the pumpkin, eggs, oil, yogurt, water and vanilla extract until fully blended. Fold the dry ingredients into the wet and mix with a large spoon to combine. Mix in the walnuts.

Using a spatula or large spoon, pour batter in loaf pan.

Bake for 60-70 minutes. Use the toothpick test: insert into the middle of the loaf, and if it comes out clean, it’s ready!

Best served warm with some creamy, salty butter! (There goes the healthy element.)

Kristie-Sounds lovely! I can’t wait to give it a try. And BTW, I like your blog!ReplyCancel

Nicole Franzen-yummm looks great. I have a pumpkin I need to use and this is perfect. It’s just such a lengthy process of roasting the pumpkin and then getting the puree. Making the bread :) It will be delicious when I finally have the time to do it! Love your blog lady.
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NicoleReplyCancel